0/5
(0 Votes)
Ingredients
- 1/4 1/4
- cup extra virgin olive oil
- 3 3
- tbsp Dijon mustard
- 1 1
- tbsp fresh rosemary, chopped
- 1/2 1/2
- tsp salt
- 1/4 1/4
- tsp ground black pepper
- 3 3
- small russet potatoes, cubed
- 4 4
- boneless and skinless chicken breasts
Preparation
Step 1
1. In a large bowl, whisk to combine olive oil, mustard, rosemary, salt, and pepper. Add potatoes and chicken and toss until evenly coated.
2.
Pour into a Ziploc® Freezer Bag and seal. Store in the freezer.
TO COOK
1. Thaw and place contents of the Ziploc® Freezer Bag into a slow cooker.
2. Cook on high for 4 hours or low for 8 hours.
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